Tequila Spiked Mexican Hot Chocolate

This tequila spiked Mexican hot chocolate is a sweet and spicy, boozy take on regular vegan hot cocoa. It’s also paleo and gluten free friendly, only calls for 10 ingredients and can be ready in 15 minutes.

We finally got a good inch of snow over the weekend. Granted, it was mostly gone by Monday afternoon but I still took it as a sign that the holidays are officially here. And you know what that means.

I know, I know. Those three things don’t really scream vegan hot cocoa. But throw in some milk, cinnamon, nutmeg and cayenne and you’ve got the makings for an easy vegan Mexican hot chocolate.

The jalapeño lime salt inspired me to add some tequila into the mix. I used it to rim my margarita glasses all summer long, so it seemed fitting to booze up this recipe too.

And of course, no mug of vegan hot chocolate is complete without coconut whipped cream, chocolate sauce and for the purposes of the competition, some crushed walnuts.

When it comes to hot drinks, I tend to stick with coffee in the morning and tea at night. So I wasn’t really sure how this boozy hot chocolate would turn out. But hot damn, it gives last winter’s chai hot chocolate a run for it’s money.

It’s thick, creamy and perfectly spiced with a little extra heat from the alcohol. Not a bad way to kick off the holiday season if you ask me.

If you make this vegan hot cocoa, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

Comments

omg Giselle your pictures are fiyahhhh.
also i dont know if i could do tequila and hot chocolate (or tequila anything for that matter). I JUST got over rum and eggnog hahaha. this would be a big step for me that would end in me climbing onto a table at a bar and getting kicked out. I just know it.Beverley @ Born to Sweat recently posted…7 Simple Kitchen Hacks To Make Your Life Easier